In a medium saucepan, bring the milk & chicken broth to a low boil. Add in the cornmeal and lower to a simmer. Stir frequently.

Heat a large skillet on medium heat. Add the chopped onion and garlic and sauté with a drizzle of olive oil. When the onion is translucent, add in the eggplant. Season with salt and pepper to taste. Let the eggplant cook until softened, about 5 minutes.

Pour in the tomato sauce and freshly minced parsley. Let the sauce come to a boil, then lower to a simmer and cover. Cook for 10 minutes.

Finish polenta by adding 4 tbsp butter and salt & pepper to taste. Keep stirring until the consistency is thick, not runny. Once thickened, take off the heat and stir in parmesan.

To plate, top off the polenta with the tomato sauce, shaved parmesan, and fresh parsley